Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
O 94/26121 ~ ~ ~ ~ ~ ~ PCTIDK94/00190
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Title: A Plant and a Method of Treating Milk
Technical Field
The present invention relates to a plant for treating milk so as to obtain
milk with a low content of spores and bacteria, said plant comprising
a centrifugation unit separating the milk into a cream fraction and a
skim-milk fraction, a conduit for the skim-milk fraction coupled to a mi-
crofiltration unit separating the skim-milk fraction into a spore and
bacteria-containing retentate and a permeate with a low content of
spores and bacteria for a conduit for the retentate, and a conduit, re-
spectively, for the permeate, a conduit for the cream fraction coupled to
a sterilizing unit, which in turn is coupled to a conduit for sterilized
cream coupled to a uniting conduit coupled to the permeate conduit and
uniting the sterilized cream or a portion thereof and the permeate in a
conduit coupled thereto for standardized milk. The invention relates
furthermore to a method of treating milk so as to obtain milk with a low
content of spores and bacteria, where the milk is subjected to a
centrifugation causing a separation into a spore and bacteria-containing
cream fraction and a spore and bacteria-containing skim-milk fraction,
where the spore and bacteria-containing skim-milk fraction is subjected
to a microfiltration resulting in a separation into a retentate in the form
of a spore and bacteria-containing concentrate and a permeate in the
form of a substantially sterile skim-milk fraction, and where the steriliza
tion of the cream fraction is followed by a mixing thereof with the sub
stantially sterile skim-milk fraction so as to obtain milk with the desired
content of fat.
Background Art
Danish printed accepted application No. 164,722 and the corresponding
EP-PS No. 194,286 disclose a plant for treating milk in such a manner
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that the milk has a low content of bacteria. Whole milk is divided by
centrifugation into a cream fraction and a skim-milk fraction. The skim-
milk fraction is caused to pass a microfilter where fat globules and
bacteria are separated off. The microfiltration results in a permeate
consisting of skim milk with a low bacterial content and a concentrate
(retentate) with a higher fat content than the permeate. The concentrate
is mixed with the cream fraction resulting from the centrifugation, and
the mixture is sterilized. The sterilized material or a portion thereof is
combined with the permeate to obtain milk with the desired fat content.
The advantage of this known method is that only a minor fraction need
to be sterilized in order nevertheless to obtain standardized milk with a
low content of bacterial. The combination of a centrifugal separation and
microfiltration provides a significantly increased capacity of the microfil-
ter.
The retentate fraction from the microfiltration usually contains a rather
high quantity of proteins and enzymes. Thus the use of the known plant
is encumbered with the drawback that it is necessary to subject the
retentate fraction to the vigorous heat treatment involved in a sterilizing
process. As a result, the proteins are subjected to a more or less
expressed conversion due to denaturation, and the enzymes are com-
pletely or partially destroyed, which means that the milk is deteriorated
and for instance less suited for the production of cheese. Thus the
sterilization may have an unfortunate effect on the cheeseability (i.e.
cheese formation properties) as well as on the taste and ripening condi-
tions of the cheese. By the cheeseability of the milk is inter alia meant ,
the ability of the milk to form a satisfying coagel by addition of rennet.
When the cheeseability of the milk is reduced, it can be difficult to
obtain an optimum quality of the cheese with respect to water-content,
solidity and texture. The problems of a reduced cheeseability are well-
known in connection with production of cheese from milk having been
subjected to a too vigorous heat treatment.
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Brief Description of the Invention
The object of the present invention is to avoid the above vigorous heat
treatment of the proteins and enzymes present in the retentate while the
improved capacity of the microfilter resulting from a combination of the
centrifugation and the microfiltration is maintained.
The above is obtained by the plant and the method according to the
invention.
The invention relates to a plant of the above type and characterised in
that the retentate conduit is in form of a recirculating conduit to the
centrifugation unit, and that the centrifugation unit is of the type separ-
sting the material into the cream fraction, the skim-milk fraction, and a
sludge fraction as well.
The invention relates furthermore to a method of the above type and
characterised by recirculating the spore and bacteria-containing retentate
resulting from the microfiltration to the centrifugation, and by said
centrifugation being a centrifugation known per se and resulting in the
cream fraction, the skim-milk fraction as well as in a sludge fraction con-
taining a major part of the present spores and bacteria.
The plant and the method according to the invention ensure that valu-
able ingredients in the retentate resulting from the microfiltration are not
subjected to a destroying sterilization at the same time as it is neverthe-
less possible that these substances end up in the completely standard-
ized milk which can still be produced with a low content of bacteria and
bacterial spores.
The extent of applicability of the invention appears from the following
detailed description. It should, however, be understood that the detailed
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description and the specific examples are merely included to illustrate
the preferred embodiments, and that various alterations and modifica-
tions within the scope of protection will be obvious to persons skilled in
the art on the basis of the detailed description.
Brief Description of the Drawinca
The invention is described in greater detail below with reference to the
accompanying drawing and examples. In the drawing
Fig. 1 illustrates a block diagram of the principle of the plant and the
method according to the invention, and
Fig. 2 is a flow diagram of an embodiment of the plant and the method
according to the invention.
In the drawing the following abbreviations have been used:
M: Milk
CF: Centrifugation
CR: Cream
SM: Skim milk
SL: Sludge
MF: Microfiltration
ST: Sterilization
R: Retentate
P: Permeate
STCR: Sterilized cream '
STM: Standardized milk .
Detailed Descriation of the Invention
~O 94126121 ~ PCT/DK94/00190
The principle of the method and the plant according to the invention
appears from Fig. 1, in which raw milk M passes through a conduit 2 to
a centrifugation unit 4. In the centrifugation unit 4 the milk is separated
into a cream fraction CR, a skim-milk fraction SM, and bacteria-contain-
5 ing sludge SL. The skim-milk fraction is carried through a conduit 6 to a
microfiltration unit 8, where a separation is performed into a bacterial
spore and bacteria-containing retentate R and a permeate P with a low
content of bacterial spore and bacteria. Through a conduit 10 the reten-
tate R is returned to the centrifugation unit. The cream fraction CR
resulting from the centrifugation contains also some bacterial spores and
bacteria and is carried through a conduit 14 to a sterilization unit 16 in
which the cream is sterilized in a conventional manner. The sterile cream
STCR is carried away through a conduit 18 and can, if desired, be
divided into an excess cream carried away through a conduit 24 as well
as a portion carried through a conduit 20 so as to be mixed with the per-
meate with a low content of spores and bacteria in a conduit 22 for
standardized milk. Most of the bacteria and spores contained in the
skim-milk fraction resulting from the centrifugation are collected in form
of a retentate at the microfiltration and returned to the centrifugation,
where a sludge SL with a high content of bacteria and spores is separ-
ated during the centrifugation.
In the embodiment shown in Fig. 2 of the plant and the method accord-
ing to the invention, the raw milk A is introduced at a temperature of 2
to 10°C, preferably 3 to 6°C, through a conduit 102 to a
pasteurizer
126, where the milk is heated to 45 to 65°C, preferably 50 to
60°C.
Then the milk is carried through a conduit 103 to a centrifuge 104,
where said milk is divided into a skim-milk fraction D carried at a tem-
perature of 45 to 65°C, preferably 50 to 60°C, through a conduit
106,
and a cream fraction C carried also at the centrifugation temperature of
45 to 65°C, preferably 50 to 60°C, through a conduit 114, as
well as
into a sludge fraction with a high content of bacteria. The skim milk D is
PCT/DK94I00190
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carried to a microfiltration unit 108, in which it is divided into a per-
meate F and a retentate E. The retentate E carried away through a con- '
duit 110 and recirculated so as to be mixed with the raw milk in the
conduit 103 to the centrifuge 104. The permeate resulting from the
microfiltration unit F contains skim milk with a low content of spores
and bacteria and is carried from the microfiltration unit through a conduit
112. The cream C is carried to a sterilization unit in form of a cream
pasteurizer, where said cream is heated to 70 to 150°C, preferably 1 10
to 130°C, for 0.5 to 25 seconds, whereafter it is again cooled to 45 to
65°C, preferably 50 to 60°C, and carried away through a conduit
1 18.
The desired portion of the sterilized cream is carried through a conduit
120 so as to be mixed with the skim-milk permeate F with a low content
of bacteria in a conduit 122 in form of so-called standardized milk, i.e.
milk with a standardized content of fat. The remaining portion of the
cream C~ is carried away through a conduit 124. The standardized milk
being at an operating temperature of 45 to 65 ° C, preferably 50 to
60°C, is carried to the pasteurizer 126. Here it is initially
pasteurized by
way of heating to 60 to 105 ° C, preferably 70 to 90 ° C, for 0
to 25
seconds, preferably 10 to 15 seconds, and subsequently cooled to 2 to
10°C, preferably 3 to 6°C. As illustrated in Fig. 2, the plant
shown is
also structured such that it is possible to cause the cream to by-pass the
cream pasteurizer 116 through a conduit 128. In addition a by-pass 130
is provided which allows the skim milk resulting from the centrifuge 104
to by-pass the microfiltration unit 108. Furthermore an outlet 132 is
provided which allows removal of the standardized milk without pasteur-
ization. ,
The centrifugation unit used in the plant according to the invention can
be any centrifugation unit which also can separate a sludge with a high
content of bacteria and bacterial spores in addition to the conventional
way of dividing the milk into skim milk and cream.
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Thus the centrifugation unit can be a self-purifying or non-self-purifying
' separator centrifuge. In a non-self-purifying centrifuge, the sludge settles
in form of a cake inside the centrifuge and must be manually removed
upon termination of the production. Self-purifying separator centrifuges
have been marketed lately, said centrifuges advantageously forming part
of the plant according to the present invention in form of the
centrifugation unit. Such self-purifying centrifuges separate automatic-
ally the sludge at regular intervals without necessitating a stop of the
centrifuge and consequently of the production. An example of such a
self-purifying or de-sludging separator centrifuge has been described in
US-PS No. 5,017,396 (Lehmann et al.).
Although the use of centrifuges involving a manual or an automatic
separation of sludge are preferred, it should be understood that any cen-
trifugation unit capable of dividing the milk into skim milk, cream, and
bacterial sludge can form part of the plant according to the invention.
Thus it is for instance also possible to use a conventional bactofugation
plant with a conventional separator centrifuge combined with a bacto-
fuge.
In the present description, the fat content and the protein content are
indicated in a conventional manner in the various fractions in form of
by weight relative to the dry-matter content of the fraction.
The centrifugation is usually performed in such a manner that the follow-
ing fractions are obtained from the milk, calculated in % by weight
based on the milk fed to the centrifugation unit.
Cream
6 to 14% by weight, preferably 8 to 12% by weight,
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fat content 30 to 50% by weight, preferably 37 to 43% by weight,
protein content 2.0 to 2.3% by weight, preferably 2..1 to 2.2% by '
weight.
Skim milk
86 to 94% by weight, preferably 88 to 92% by weight,
fat content 0.03 to 0.1 % by weight, preferably 0.04 to 0.06% by
weight,
protein content 2.8 to 4.5% by weight, preferably 3.1 to 3.5% by
weight.
Sludge
0.01 to 0.5% by weight, preferably 0.05 to 0.1 % by weight.
The microfiltration unit of the plant according to the invention can com-
prise one or more microfiltration membranes. When several microfiltra-
tion membranes are used, said membranes can be coupled in various
manners, such as in series or in parallel. Such couplings of several filtra-
tion membranes are well-known to persons skilled in the art.
The plant according to the invention can in principle use any microfiltra-
tion membrane suited for filtration of milk and milk products. In order to
illustrate this technique reference can for instance be made to US-PS
No. 4,140,806 (Glimenius et al.). The membrane can be made of various ,
materials, especially ceramic or organic materials, such as aluminium-
oxide, zirconium oxide, titanium oxide or mixtures thereof, poly- .
sulphones, fluoropolymers, such as membranes of the FSM-series by
Dow Danmark A/S, Nakskov, Denmark, cellulosis acetate, polyether-
sulphones, and polyvinyl difluoride (PVDF). The membrane is usually of
a pore size in the range 0.08 Nm to 2.5 ,um corresponding to a molecular
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cutoff value of 150,000 to 5,000,000, preferably 0.8 to 1.4 Nm.
Microfiltration membranes capable of forming part of the microfiltration
unit can be constructed in any suited manner, such as in form of a so-
called plate-and-frame system, a tubular system, a cassette system or
according to the hollow fibre principle.
The microfiltration causes a separation of the skim-milk fraction into a
retentate and a permeate:
Retentate
6 to 14% by weight, preferably 8 to 12% by weight of the skim-milk
fraction,
fat content 0.07 to 0.21, preferably 0.10 to 0.18% by weight,
protein 3.6 to 4.6, preferably 3.9 to 4.3% by weight.
Permeate
86 to 94, preferably 88 to 92% by weight relative to the skim-milk
fraction,
fat 0.02 to 0.06, preferably 0.03 to 0.05% by weight,
protein 3.1 to 3.8, preferably 3.2 to 3.7% by weight.
The permeate presents a very low content of bacteria and bacterial
spores, such as a total colony count of less than 100 per ml and with a
spore content of less than 1 per ml.
The desired heating and cooling of the various material flows in the plant
according to the invention, including pasteurization and sterilization, can
be performed in any suitable manner. Usually plate heat exchangers are
used, but tubular heat exchangers can also be used. It is also possible to
WO 94/26121 , PC~IDK94/00190
use a so-called infusion system or the like for the pasteurization and
sterilization, where the treated material comes into direct contact with
steam.
Example
5 The present examples illustrates the use of the plant according to the
invention on the basis of the principle shown in Fig. ~.
The individual material flows are indicated in both Fig. 1 and Fig. 2 and
include the following:
A: Raw milk
10 B: Raw milk combined with the retentate resulting from the microfil-
tration.
C: Cream fraction resulting from the centrifugation.
C~: Excess cream.
D: "Raw" skim milk.
E: Retentate resulting from the microfiltration.
F: Permeate resulting from the microfiltration, i.e. skim-milk without
bacteria and spores.
In Table 1, a mass balance for the indicated fractions is shown.
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Table 1
A B C D E F
Raw MilkRaw MilkCream "Raw" Reten- Perme-
+ Reten- Skim tate ate
tate Mil k
Total 370,000 450,000 70,000 420,000 1,210,- 91
colony 000
count/ml
Bacterial20 70 5 60 600 < 1
spores
ml
Protein3.30 3.41 2.13 3.55 4.10 3.49
o~
Fat 4,48 4,09 40.0 0.05 0.14 0.04
%
Amount 1,000 1,099 111 988 99 889
kg/h
A post-calculation of the number values seen relative to the indicated
amounts reveal that the total number of germs in the retentate E + the
permeate F is lower than the corresponding number of the feeding
material (raw skim milk, D) added to the microfilter. This is due to the
fact that some of the bacteria die during the stay at 50 to 60°C in the
microfiltration unit.
In addition it appears that the total number of germs of the raw skim
milk D + cream C is lower than the total number of germs in the feed-
ing material to the centrifugation unit (B: raw milk + -retentate). Unlike
the above this is due to the fact that a significant quantity of bacteria
are removed together with the sludge separated from the centrifuge.
PCT/DK94/00190
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It is obvious from the above description of the invention that it can be
varied in many ways. Such variations are not to be considered devi-
ations from the scope and idea of the invention, and all such modifica-
tions obvious to persons skilled in the art are also to be considered '
comprised by the following claims.
